Tuesday, November 29, 2011

Something new something fresh - AGAIN

A couple years ago , I started a weekly series on my blog called " Cooking with friends "and brought something new something fresh to you every Wednesday, It was very well received and popular series and so I am back with it yet again:))

As I said back then , "Cooking for family, friends and fun is integral to my blog, this is where I publish stories and recipes around the three.Today I begin, a weekly feature on my blog Cooking with friends. Every Wednesday, I will feature a friend of mine and her wonderful recipe:)). I am very excited and hope you all enjoy reading it as well. "

Today's chef is my friend Mehnaz . We have a lot in common - the alphabet M in our names, our passion for cooking and love of food , our zodiac signs , the biggest year of our lives( we became moms within 2 days of each other, last year), and too many other things to discuss here. shes an absolute sweetheart and I feel lucky to have a person that's so pure of heart, as my friend .You get the drift right ? Every year on Id, biryani, sevaiyaan and kebabs are a must haves at her place -she runs out of food within minutes and I am never surprised.

Mehnaz and I at our combined baby shower last year

Today, I will share another one of her recipes which is finger licking good -Roghan Josh.

the story behind the dish -Roghan josh is an an aromatic lamb dish and is Kashmiri by origin.Originally Rogan josh was brought to Kashmir by the Mughals. Characteristically, by Kashmiri interpretation, the name Roghan josh is derived from the word rogan meaning color and josh meaning either passion or low-moderate heat and the dish classically involves slow cooking at moderate heat for prolonged period of time. Powdered chillies are never used but essentially an extract of grinded chillies devoid of seeds. Kashmiri chillies being mild do impart, at least partially the red color and yet still keep the food mildly hot, but the real color of the dish is attributed to the extract from dried flowers.Classically, garlic paste and paste of a local variety of shallots fried before grinding called prawn locally in Kashmir is typically as essential as is saffron, but a wide array of spices go into the making of this dish.( wikipedia.)

You need:

1 whole chicken, skin removed, cut into pieces.

1/4 cup desi ghee or oil

3 tablespoons minced garlic

3 tablespoons minced ginger

5-6 finely chopped green chili’s

2 cups finely chopped coriander leaves/hara dhania/Cilantro

6-8 crushed Almonds

6-8 crushed Cashew nuts

1 ¼ Cup hung curd

Few saffron (Kesar/zafran) strands

3-4 drops kewra water

1 teaspoon garam masala powder

1 cup crispy fried onions (crushed)

2-3 teaspoon coriander seeds (roasted and crushed)

Salt to taste

This is how you make it:

Marinate the chicken with hung curd, chopped green chilies, coriander, salt, crushed almonds and cashews. Set it aside for an hour. Heat oil or ghee in a skillet or karahi and sauté ginger garlic paste for 1 minute.Add marinated chicken (only pieces) to it, continue to fry until they turn brown.Add the remaining marinade, cover and cook on medium for 30 to 45min until the oil begins to leave the edges of the pan and gravy starts to get thick and creamy.Mix fried onions (crushed), coriander seeds (roasted and crushed), saffron and Kewra in a separate bowl.Then add the mixture to the gravy, cover and cook on low for 10 minutes. Add water if curry gets too dry.Garnish it with shredded ginger.

You can make Roghan josh with lamb or chicken . And you ask me why it was finger licking good. Look at the picture-enough said ! Serve this delectable Roghan josh with naan or rice.

Roghan Josh

Until next week , stay happy but not hungry. Also, try cooking with your friends - its a lot of fun :)

Thanks Meenal for posting Roghan Gosh recipe on your blog. Loved the description and the the small story behind the origin of this dish-thanks for enlightening me!Thanks for all your kind words-thiscoming from someone I adore so much, means lot to me!